IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY...

Journal of Food Science 1978 Vol. 43; Iss. 1

IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONS

T. C. TSAI, G. H. WELLINGTON, W. G. POND
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Volume:
43
Year:
1978
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1978.tb09768.x
File:
PDF, 522 KB
english, 1978
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